Chilled Salmon with Endive and Asparagus Salad

Name: Chilled Salmon with Endive and Asparagus Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Kosher salt; 1 pound medium asparagus; 1 cup dry white wine; Four 6-ounce skinless salmon fillets; 1/4 cup balsamic vinegar; 2 tablespoons Dijon mustard; 1/4 cup plus 1 tablespoon extra-virgin olive oil; Freshly ground pepper; 1/2 lemon; 3 Belgian endives, cored and sliced crosswise 1/2 inch thick; 2 tablespoons minced chives

Servings: persons

Kosher salt
1 pound medium asparagus
1 cup dry white wine
Four 6-ounce skinless salmon fillets
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
1/4 cup plus 1 tablespoon extra-virgin olive oil
Freshly ground pepper
1/2 lemon
3 Belgian endives, cored and sliced crosswise 1/2 inch thick
2 tablespoons minced chives

1
Add 3 inches of water and 2 teaspoons of salt to a large skillet and bring to a boil.
2
Add the asparagus and cook until barely tender, about 4 minutes.
3
Line a large plate with paper towels and, using a slotted spoon, transfer the asparagus to the plate and refrigerate.
4
Keep the water boiling.
5
Add the wine to the water in the skillet and return to a boil.
6
Add the salmon and simmer over low heat until just cooked through, about 7 minutes.
7
Transfer the salmon to a plate and refrigerate.
8
Meanwhile, in a small bowl, mix the vinegar with the mustard.
9
Whisk in the olive oil and season with salt and pepper.
10
In a large bowl, squeeze the juice from the lemon half over the endives and toss well.
11
Arrange the asparagus on plates or a large platter.
12
Add 1 tablespoon of the dressing to the endives and toss well.
13
Spoon the endives over the bottom of the asparagus.
14
Set the salmon next to the asparagus and drizzle the remaining dressing around the plate.
15
Garnish with the chives and serve.

167

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Kosher salt, 1 pound medium asparagus, 1 cup dry white wine, Four 6-ounce skinless salmon fillets, and more.

Yes, Chilled Salmon with Endive and Asparagus Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!